Impact of Incorporating Mango Peels Powder on Beef Burger Quality Attributes

of Agriculture, Damietta University, EgyptCross MarkABSTRACTThis study was conducted to evaluate the bioactive properties of mango peels by studying its physiochemical properties such as pH, % acidity and chemical properties as phenolic, flavonoids content, phenolic compounds profile and their antioxidant activity. In addition to applying mango peel powder to the beef burger at (0, 3, 6, 9 and 12% concentrations) to improve the physiochemical properties and extend the shelf life during refrigerated storage at 4±1ºC. Approximate chemical composition of beef burger, physical properties (water holding capacity and pH), cooking properties (cooking loss and shrinkage), sensory evaluation, shelf life limiting parameters (TVN, TBA and microbiological tests) were all estimated. The total phenolic and flavonoids contents of El Gahrawy peels were 61.47 mg GAE/g extract and 28.08 mg QE/g extract, respectively. The Gallic acid, Coumaric acid, Catecin and methyl gallate were the most abundant polyphenols. Also, results showed that mango peels had high antioxidant activity 121.21 μg/ml as Inhibition concentration. The results showed that adding of mango peels powder up to 12% to beef burger resulted in improving the nutritional, physiochemical, cooking properties and microbiological of beef burger. Our findings elucidated that TVN, TBA and total bacterial count at 12% treatment were lower than control sample along storage time which reached to 19.06 mg N/ 100g, 0.056 mg MDA/Kg sample and 5.47 log CFU/ g sample, respectively at 21th day of storage period compared to control which were 26.65 mg N/100g, 1.02 mg MDA/Kg sample and 7.21 log CFU/g sample, respectively.